Chicken and butternut cake recipe: it is a delicious combination of flavors and texture that make this chicken and butternut cake a success. The recipe is easy to make and this savory cake is perfect for an aperitif or a light meal with a salad. You will need 1/2 a butternut squash and two chicken fillets.
Ingredients:
500 g of butternut squash flesh
500 g of chicken fillet
2 cloves garlic
1 tsp. 1 teaspoon of poultry stock
Butter
3 tbsp. chopped parsley
60 g grated Parmesan
olive oil
salt and pepper
For the cake dough:
4 eggs
125 ml olive oil
130 ml milk
170 g flour
1 sachet of baking powder
salt and pepper
salt and pepper
Preparations
Cut the chicken fillets into small cubes and brown them for 10 minutes over high heat in a pan with a knob of butter and a drizzle of olive oil. With the heat turned off, add 1 tbsp of parsley and 1 chopped garlic clove. Add salt and pepper. Set aside in a container and without washing the pan, proceed in the same way for the butternut squash cut into small cubes, incorporating the chicken stock diluted in 10 cl of water at the start of cooking.
Mix together the diced butternut and chicken.
Preheat your oven to 180 °.
Prepare the dough: in a bowl, pour the milk and olive oil and add the eggs while whisking. Salt and pepper then incorporate the sifted flour with the yeast. Mix well with a spatula. When the dough is smooth and homogeneous, add 1 tbsp of parsley, Parmesan and finally the chicken-butternut mixture.
Pour the preparation into a cake mold previously lined with a sheet of baking paper or buttered and floured without excess.
Bake for 1 hour to 1 hour 10 minutes depending on your oven and make sure it is cooked with the tip of a knife which should come out clean.
If your cake browns too quickly, place a sheet of baking paper on top and continue cooking.
Take the cake out of the oven and let it rest for 15 minutes before unmolding it.
